This gluten free flatbread recipe is not just for people who struggle with gluten intolerance or gluten allergies. It is a great recipe for a light and crispy flatbread that also happens to be gluten free!
I can honestly say there is nothing better than than a flatbread. It’s one of my favorite things to order at a bar or restaurant when grabbing food or drinks with a friend in my pre-COVID life. Flatbreads are so versatile and can be used in a million different ways and with topping created based on what is in the fridge.
I had gluten free flour in the house and wanted to use it up before needing to by new flour a the store. #stayhomestaysafe.
I made a Mediterranean Topping to go on top of the flatbread. The flatbread had great flavor and was topped with muhammara, cucumber, red peppers, parsley, feta, lemon, olives and tzatziki. It was a Mediterranean symphony for my mouth and I was unbelievably pleased with the overall results. The flatbread reminded me of a pita bread or naan bread. A slight pocket wascreated when I baked it on its own and it had a light and crispy texture.
What is gluten free flour?
I used the gluten free flour from Bob’s Red Mill which is made from a blend of sweet rice and brown rice flour, potato starch, sorghum flour, tapioca flour and xanthan gum. The blend works wonderful in recipes with added leavening agents.
How can the dough be stored?
After the dough has rested, cut the dough into 6 portions. Place the portioned dough in the fridge for up to one week or in the freezer for up to 3 months in air tight containers.
Let the dough thaw to room temperature for about 30 minutes to an hour before using.
A light and crispy flatbread which is baked in the oven to golden perfection for all to enjoy!
- 1 1/2 cup warm water
- 1 packet active yeast
- 2 large eggs
- 1 table spoon salt
- 2 tablespoons olive oil
- 4 cups gluten free flour
- Mix together warm water, yeast and sugar in a bowl or measuring cup. Let the rest mixture sit for 5 minutes covered.
- Add olive oil, salt and flour to a hand mixture fitter with a dough hook and mix for 2 mixtures on low speed.
- Add yeast mixture to the flour mixture and mix for 5 minutes on low speed.
- Add the eggs and mix for 10 minutes on low speed or until dough come together an forms a ball.
- Take the dough out of the bowl and knead for 2-5 minutes until it forms a ball.
- Oil the dough ball and place into a bowl and leave to rise for about 1 hour depending on the temperature. You want to the dough to double in size.
- Preheat the oven to 450 degrees.
- Once the dough has doubled cut it into 6 portions with a dough cutter or knife.
- Place parchment paper on a baking sheet or counter.
- Using your finger tips stretch out the dough on top of parchment paper.
- Cover with sauce cheese and toppings of your choice.
- Place into the oven for 10-15 minutes.